Medallions Of Pork Tenderloin With Cherry Meat Sauce

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title: medallions of pork tenderloin with cherry meat sauce
categories:
servings: 16

8 lb pork tenderloin
1 t salt
1 t fresh ground black pepper
1/4 c peanut oil
2 c currant jelly
1 c raspberry vinegar
3/4 c orange juice
1 t dried tarragon
4 c dark sweet cherries

season medallions with salt and pepper
heat oil in a large covered skillet, over a medium flame
add medallions and brown well on both sides
drain fat from pan
combine currant jelly, vinegar, orange juice, and tarragon
pour over medallions, cover, and simmer for 25 minutes
turn, cover, and simmer 20 minutes, until tender
remove from heat
remove chops to a serving platter or service plates
add cherries to pan and stir once
spoon over medallions
serve hot


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